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Potatoes with Green Tomato Jam

Potatoes with Green Tomato Jam Recipe

  • 16 yukon gold or red norlan potatoes about 2 pounds
  • 1 cup Greek-style yogurt
  • 1 cup tahini
  • 1/2 cup extra virgin olive oil
  • Juice of half a lemon
  • Salt to taste
  • 4 scallions washed and chopped fine
  • 1 cup green tomato jam
  • 1/2 cup toasted sesame seeds
  • 2 tablespoons coarsely ground coriander seed
  • 1 tablespoon Greek oregano
  • 2 teaspoons Aleppo chiles (available at specialty spice stores) can substitute with 1 teaspoon of paprika
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